“I know calling restaurants and manufacturers about menus and ingredients is the right thing to do, however it’s really intimidating! We need your help to show us how to make these calls.”

I wanted to celebrate the boys achievement of their Honours average this year by taking them out to a fancier restaurant in town that I had heard caters to those with food allergies…unfortunately, the boys were not interested.

As I had set the stage by calling and enquiring about Michael’s food allergies (dairy, egg, beef, lamb, sesame, peanut/tree nuts, fish, shellfish, mustard and raspberries)...I felt this would be a great opportunity for Michael to review with the manager his food allergies to make sure the restaurant could still accommodate his food allergy needs.

The day we decided to go, Michael called ahead. Unfortunately, the manager was in a meeting so the assistant manager took the call. She basically told Michael that the restaurant would not be able to accommodate his food allergies. Michael related to her his last visit…she put him on hold. Upon her return, she assured him that the restaurant would be able to meet all his food allergy needs…so all was a go.

Our family was seated, menus distributed, drinks were ordered…I questioned Michael when he was going to ask to speak to the manager. “When she comes back and we order our meal”,he answered.

The manager was finally called over…as soon as Michael started to talk about his food allergies, the manager looked at me with recollection in his eyes…”Yes, you talked with me the last time we came…Michael is doing all the talking this time.”

The manager on this evening, happened to be the first manager I had talked with over the phone for our initial visit. (he was not the manager working the night we actually ate at Lone Star) Michael reviewed with him his meal from the last time…the complimentary nachos and salsa, chicken fingers dusted in flour, salt and pepper and fried with French fries without any spices on them in a fryer that was free of all his allergens.

The manager came out to enquire if flour was okay…he even checked the plum sauce for mustard and brought out a dish of it for Michael when it was given the all clear.

I know I felt much better knowing that the manager was the original manager who had organized Michael’s meal…even Matthew stated, “I feel so safe here”.

Once again, our family was well taken care of at our local Lone Star Texas Grill Restaurant. I would like to think all the franchises are similar.

Has anyone else dined at the Lone Star Texas Grill with their food allergies? What was your experience?

What restaurants have you found to be accommodating to your food allergies? Please share.

-a cutting board and knife in a shield for the bread
-a pot to boil the pierogis in and a bowl to contain them
-a large spoon to scoop out the pierogis
-the frozen pierogis travelled in the cooler with freezer packs
-missing is my Bodum Bistro Sauce Pot for transporting Michael’s mustard free barbecue sauce. I like it because the lid holds a silicone brush which goes right back into the container so there is less risk of cross-contamination by putting it down somewhere.

The boys have been at me to make their favourite Dairy and Egg Free Pierogis for some time now…I thought this would be the perfect time for them to learn how to make them.

Pierogis are not difficult to make…but they are time-consuming. I like to split the steps into two days:

I heated the reserved potato water while the boys measured the ingredients for the pierogi dough.
After the dough had time to rest for 30 minutes…the boys started to roll out pieces of dough to fill with the potato filling.
Pierogis were frozen on cookie sheets and transferred into freezer bags…setting aside enough to be boiled up for dinner.

Tale of Events

Michael ended up taking control of the pierogi making after his father showed him how he remembered watching his father make pierogis…rolling out the dough and cutting out circles.

Matthew didn’t like getting his hands all floury so Michael convinced him to be in charge of rolling out the dough and cutting the circles while Michael filled and sealed the pierogis.

I left them to sort it all out. From the other room, I could hear Michael’s encouraging words…”You’ve got the fun part…cutting out the circles.”Adding in, “Whatever you do…do not start in the middle…start out here at the edge.”

With admiration in his voice, I heard Michael state to Matthew…“We’re making pierogis!”

Learning how to cook/bake in general, let alone with food allergies is a life skill…basic cooking skills seem to be getting lost in this ‘fast food’ world.

I aim to take a stab at sharing the basic cooking skills my mother taught me with my boys…expanding upon them with the basic allergy cooking skills that I have learned along the way.

My starting point…teaching my boys how to make some of their favourite allergy friendly dishes.

Wish me luck!

P.S. You’ll never believe what happened as I sat writing this post…I looked out the window to see two of my boys’ neighbourhood friends walking to our front door. I called out to Michael, “William and Victoria are here.” Michael’s response, “I know. They are here to help make the pierogis.”

How awesome is that!

P.S.Michael shared some of hisDairy and Egg Free Pierogisat the family dinner…all were impressed. Even Grandpa…’King of the Pierogis’…was curious to know what was in the potato filling and how we could make the dough without any egg!

I am curious to know:

Are allergic youth learning to cook for themselves at home or are they relying on parents or ‘processed allergy friendly food’?Are allergic youth interested in learning basic allergy cooking skills? Would they sign up for a course if it were offered?

Dairy-Egg-Nut has inspired our family to ‘step outside the box’this March Break. After much deliberation over restaurant ‘Allergy Guides’…one restaurant was chosen…The Lone Star Texas Grill.

Quite surprisingly, Lone StarTexa Grill does not officially have a breakdown of food allergens for their menu listed in their ‘Allergen Guide’.However, what they do have is a very inviting message to those with food allergies who would like to eat at the Lone StarTexas Grill.

The Lone StarTexasGrill ‘s ‘Allergy Guide’ states, “At Lone Star, Guest food safety is number one. If you have any special food allergies, sensitivities or dietary needs, please speak to your server before you order. All our servers are well versed in the ingredients of our menu items.”

“While we cannot guarantee the absence of any allergen, due to the potential for cross-contaminationand potential traces of allergens in sauces, marinades, cooking processes and menu adaptations we will do our best to accomodate your requests.”

The manager was very helpful and understanding of my boys’ combined food allergies…he assured us that the Lone StarTexas Grill would be able to meet our food allergy requirements. Adding, that many of their food allergy customers are repeat customers…very reassuring indeed!

Questions for Michael’s meal:

Is there a separate fryer for the french fries? Apparantly, there is a separate fryer that just fries the corn chips that are served complimentary. Michael’s fries would be fried in that oil. (corn chips were free of his allergens)

Is there mustard in their Original Texas Barbecue Sauce? Yes…ribs are not allergen free.

Is there mustard in the seasoning of their chicken fingers? No, they would toss real chicken in a flour, salt and pepper mixture and would fry them in the same oil as his french fries.

Perfect…just what Micheal was hoping for…Chicken Fingers with fries…done.

Questions for Matthew’s meal:

Are the buns free of peanut/tree nuts? Yes.

Perfect…Matthew would order “Bubba’s” Smoked Brisket.

Overall questions:

The manager reassured me that the manager would oversee the cooking of the boys’s meals, the hostess and waitress would be made aware of the boys’ food allergies, all cutting boards and utensils used in the making of the meals would be separate from the other food…I was sold!

Overall evening:

From the moment we stepped in to theLone StarTexas Grill, our family was made to feel very welcome indeed.

Our hostess greeted us at the entrance…after a quick introduction, she smiled and reassured us the restaurant was ready for us and seated us near the back of the restaurant, by the kitchen.

The manager then greeted us at the table…he was very patient as I re-relayed the conversation I had had with the manager on duty at the time I had called. I had forgotten to ask about the salsa that is served with the corn chips and the plum sauce for the chicken fingers while on the phone with the other manager…the salsa and plum sauce were free of his food allergens.

The manager then re-reassured me that the kitchen was well experienced in cooking for anyone with food allergies. Relaying that our waitress was also aware of our food allergies.

The first to arrive were the still warm from the fryer, corn chips and salsa.

Michael tried one, smiled and happily dug in to the pile…soon a second order arrived…where were the drinks?

Finely, the drinks arrived to quench the thirst of the ‘corn chip munchers’…soon to be followed by our dinner.

Michael’s Chicken Fingers and Fries with a side order of carrot and celery sticks…which, I might add, he did actually eat!

Michael inhaled his meal…happy to report it was delish…although he could have done with a few more of the french fries.(Note: Michael’s fries just had salt on them, whereas, Matthew noted that his fries had a sort of spice on them)

Over the course of the meal…Michael ‘absorbed’ his fair share of Iced Tea!

I imagine the sodium content of his entire meal was the culprit!

Overall…I would rate this meal a huge success!

At the end of the meal…the manager recommended that Michael try the Chicken Fajitas on his next visit. The tortillas, which they bake in house, were safe…the chicken would not be brushed with a garlic butter and would be grilled on a separate grill…the Saddle Beans and Mexican Rice would be safe as would the Salsa.

If Matthew had had room for dessert…he would have been able to have had the ice cream…

For anyone that does not live with multiple food allergies…the notion of going our for dinner may not seem like such a ‘big deal’. But for our family…it will be a moment we will remember for always because it was a ‘big deal’!

The fear is real…the consequences of eating something that one is allergic to is real…the need to be specific and careful about ingredient lists and how food is prepared, cooked and served is real.

Know, that on our next visit toLone StarTexas Grill…I would still be calling ahead to go through the same food allergen questions to assure myself that the restaurant is prepared for our every visit…never assume!

I would love to hear about your experiences eating out at restaurants with food allergies.

P.P.S.I was very saddened by an article in Sunday’s edition of the Toronto Star.

Twelve year old Maia Santarelli-Gallo, died a ‘mysterious death’ this March Break while out shopping at Mapleview Centre in Burlington, Ontario. Her parents believe she died from an unknown food allergy…her body may have gone into anaphylactic shock. Maia had some food intolerances…but was never prescribed an Epipen by a doctor.

A sad reminder of how dangerous food allergies can be if not fully investigated.

My thoughts and prayers are with Maia’s family. Clickherefor the full story.

In my constant search for recipes to adapt, I stumbled upon a recipe for a Cajun Snack Mix in the Inspired Holiday 2012 magazine from my local Foodland. I thought this would be a fun, healthy snack to adapt…perfect to have on hand when Michael’s ‘munchies’hit.

Michael loved the pretzel sticks and the roasted pumpkin and squash seeds the best. He felt it could be a little less spicy so I think next time I would reduce the hot sauce to 1 tsp or just omit it altogether.

I also found that the pumpkin and squash seeds did not roast as well mixed with the other ingredients…next time I would roast them separately. For this recipe, I painstakingly picked out every last seed and roasted them at 350 F until they were nicely toasted.

There are not many options in the ‘snack department’ with food allergies…many ‘spice mixtures’tend to either contain or have been cross-contaminated or are made in the same facility with dairy, peanut/tree nuts, sesame and or mustard…all of which, are Michael’s food allergens he must avoid.

The beauty of making your own snack mix…one can adjust the seasonings accordingly.

In a large, shallow roasting pan mix together the Cheerios, Shreddies, and pretzel sticks. On a separate cookie sheet, spread the pumpkin and squash seeds.
In a small bowl, mix together the oil, hot sauce, Cajun and garlic powder.
Pour most of the seasoning mix over the cereal mixture and some over the seeds…I used my hands to really combine everything well.
Bake the cereal mixture at 325 F for 15 minutes…stirring half way through.
Increase the heat to 350 F and bake the seeds stirring every 5 minutes until toasted.
Add the seeds to the cereal mixture and toss to combine.

Tuscan Chicken with Parsley Orzohas been one of my husband’s favourites meals since the first time I made it back in March 2001.

Easy to prepare, great for entertaining and any leftovers can be frozen for a later date.

Saturday night is the one night of the week that Andy and I set aside the time to prepare something special for dinner. Even in the midst of the boys’ crazy hockey schedules…we work hard at trying to come up with a ‘tasty solution’ for dinner. (The boys still enjoy their barbecued ribs, rice and corn night)

Unfortunately, this past week, has been a difficult one for me health-wise…the bit of running I added to my power walks has backfired…it aggravated my pinched nerve.

As a result, Andy took charge of Saturday night’s dinner…of course, he chose one of his all-time favourite dishes…Tuscan Chicken with Parsley Orzo…yeah!

This recipe originates from a Canadian Livingmagazine…Diane Clement’s Tuscan Baked Chicken with Orzo recipe was highlighted. Click here for an adapted version of Canadian Living’s recipe printed in the Vancouver Sun newspaper.

Andy and I like to make this meal together…as he barbecues the chicken breasts, I prepare the sun-dried tomato topping and prep the orzo. Once the chicken is in the oven, the fresh vegetable (usually broccoli) is put on to steam and the orzo dish is assembled. (Andy did a great job of prepping and preparing the entire meal as I sat on the sidelines…thank you, thank you!)

I have taken the liberty of adapting the original Canadian Living version to suit our personal tastes and dairy allergy…omitting the parmesan cheese in the orzo, allows Michael to enjoy a sample.

I love Fall’s abundance of the many varieties of squash and apples, the crisp fresh weather, the layering of comfy clothing, snuggling up in blankets, the roar of a gas fireplace (on my wish list as we don’t build real fires in the house due to our asthma), and hearty, ‘stick to your ribs’soups.

I have heard it said, “What grows together generally pairs well together”…therefore, I thought I would pair squash and apples in a soup for a heart warming fall supper.

I referred to a recipe I had tried last year from the Ina Garten Barefoot Contessa Parties!Cookbook. Click here for the original recipe.

I adapted her recipe by roasting the squash and apples tossed in olive oil, pure maple syrup and a crackling of sea salt. I think roasting brings out the best flavours in veggies. I omitted the butter, used a couple of Spartan apples, added in some extra spices and made sure to use pure apple cider.

The final result…just what I was craving…it was amazing!

Even my husband, who was not so keen on the soup last year, enjoyed a bowl. Michael dipped in with some crackers and deemed it, “Not bad.” and Matthew, well, he steered clear of it…orange veggies never did appeal to him.

The soup is so versatile… simply garnish with a sprinkling of roasted butternut squash seeds…

…or jazz it up with baby spinach leaves, quinoa, and chickpeas.

The possibilities are endless…have fun switching up the flavour combinations!

In a large pot, saute the onion and spices in a tablespoon of olive oil until softened.
Stir in roasted squash and apples.
Add water, apple cider and salt and pepper.
Using a hand blender, puree the mixture until smooth…add more water if the consistency is too thick…adjust to your liking. (I love it thick)

Chicken Adobo With Pineapple created many “Mmmmm’s and ahhhhh’s” at the dinner table last week.

In the silence of the boys eating, Matthew could even be heard singing, “Yummy, yummy, yummy”!

Ever since my boys volunteered at the 2012 Taste Festival our church hosted a few weeks ago, I have been on a mission to put together a recipe for Chicken Adobo Wtih Pineapple.

The boys were stationed right next to the Philippines tasting tent, where wafts of the endless trays of Chicken Adobo With Pineapple teased and tempted my boys…the boys’ combined food allergies include:dairy, eggs, beef, sesame, fish, shellfish, peanut/tree nuts, mustard and raspberries. As there were notices posted throughout the event warning of possible traces of peanut/tree nuts in each of the dishes, they were unfortunately, unable to sample any of the fare.

Both Andy and their friend, William, raved about the Chicken Adobo With Pineapple…so I went over to enquire about the dish.

The lovely ladies at the Philippine tasting tent were more than eager to answer all my questions regarding the ingredients of the Chicken Adobo With Pineapple…one lady was even ready to give me the recipe! I am now kicking myself for not taking her up on it!

I researched Chicken Adobo on the internet, found a recipe at the Canadian Living Magazine website to use as the base recipe to adapt and created a much-loved version of Chicken Adobo with Pineapple for my family. Click here for the original recipe.

In the first batch, I stirred the pineapple chunks in at the end. However, as the boys were not keen on eating the actual pineapple chunks, we all agreed that the dish needed the pineapple flavour to stand out more in the overall dish. Everyone was eager to try a second batch the next night…this time, pineapple juice was added in the marinade…perfect!

The boys just could not get enough of this dish! I somehow managed to salvage some to freeze for a quick go-to dinner.

In a large pot, measure all ingredients for the marinade, except for the pineapple pieces and chicken thighs.

Remove skin from chicken thighs and place in the marinade.
Let marinade for 2-3 hours.
On the stove top, bring to a boil, reduce heat, cover and simmer for 45 minutes.
Remove chicken thighs to a bowl.
Discard the bay leaves, garlic and peppercorns.
Add pineapple pieces and simmer until the sauce has reduced and thickened slightly.
Return the chicken thighs and toss in sauce to coat.

Enjoy!

Perfect served with basmati rice, roasted broccoli and cauliflower…and a douse of hot sauce for Andy!

P.S. This will be the perfect go-to dish to reheat from the freezer now that hockey season has started…especially with Michael’s hockey games scheduled for Monday and Tuesday evenings.

Measure above ingredients (except oil) into a food processor. Pulse a few times to blend.
While the food processor is running, slowly pour the extra virgin olive oil in. Stop to scrape down the sides and continue to run the food processor until a smooth consistency is obtained.

Of course, one of my happiest days at the rented cottage…being able to celebrate Michael’s Sweet 16th birthday!

It is so hard to believe that my baby is now 16 years old…old enough to learn to drive a car!

As a young mother, with a son with severe eczema, multiple food allergies and asthma, I dreamed of this day! Dreamed of a time where he would be free of eczema, in control of his asthma…living a ‘normal’ kid’s life! (I have always explained to my boys that there is no such thing as ‘normal’, as everyone struggles with one thing or another in their lifetime. How one deals with the challenges that one is presented with, will build their character. Strive to do/be your best…builds good character. Improve upon who you are rather than fousing on the ‘supposed normal’)

I am still dreaming of the day that his multiple food allergies start to dwindle…until then I am pleased with the progress that he and I have made negotiating our way through this ‘crazy maze’ of living with multiple food allergies.

I am so proud of my son for ‘trailblazing’ his way through the school system, taking ownership of his multiple food allergies and his new-found creativity in the kitchen!

Back at the cottage…Michael was up, surprisingly early, to open his cards…dockside!

The boys enjoyed an early lunch before they set off for a round of 18 holes at a nearby golf course. While I enjoyed a peaceful afternoon by the water.

On their way back, they stopped and picked up their friend William. His father had driven him part way and was waiting at a prearranged meeting spot. The boys were super excitedto be sharing the rest of their cottage stay with their good friend! The timing was perfect!

On the menu for the birthday boy’s special birthday dinner…Bruschetta to start followed by Andy’s famous Chicken Wings, French Fries and Fresh Corn on the Cob!

I pulled out the chicken wings in the morning to dethaw. Upon Andy’s arrival back from their afternoon of golf, he started to prepare the wings while the boys husked the corn. Click here for the recipe. As William and Andy like their wings a little ‘spicier’…he made a separate batch with extra hot sauce.

Once the wings were doused in the sauce, Andy finished them off on the barbecue while the french fries baked in the oven. (I just have to add that, while Andy did all the barbecuing, one must imagine him being dive bombed by little chickadees!)

It was a chicken wing feast!

William and his family enjoyed a family vacation to Italy this summer. He presented Michael with a little something from the trip for his birthday…can you guess?

In a very large bowl, place the peaches and pour boiling water to cover. Let sit for 5 minutes. Peel the skin off the peaches, slice into wedges and place in a flan dish.
Pour over lemon and orange juices and stir to cover.
In another large bowl, mix together the flour, sugar, and cinnamon. Add in the canola oil and using your fingers, combine well.

Sprinkle crumble over top of peaches…do not press down…let the crumble sit loosely on top.
Bake at 375 F for 20 minutes or until the top is browned and bubbling.
Let cool on cooling rack.

Enjoy!

Tip:This makes a very large peach crisp…I doubled the recipe…half of the recipe will fit in an 8 inch baking dish.

Tip: I Marinated the chicken breasts ahead of time and froze them. I made the bruschetta the morning of the dinner, covered it and left it on the side. Dinner was simply barbecuing the chicken, cooking some pasta and tossing with the bruschetta, (I also had some plain pasta tossed with extra virgin olive oil) then roasting the cauliflower and brocolli…perfect for a crowd of 12…free of all my boys’ food allergens…I can relax and enjoy!

In fact, as Michael was serving himself firstly he commented,“Mom, can I eat everything that is out?” “Yes Michael”,I replied.“I just love these meals”,he answered smiling at me…”Yes, so do I!” So very worth it…in fact, priceless!

P.P.S. This will be my last post for awhile…I am taking a break! My next adventure with the family will be heading up into the woods to stay at my brother’s cottage with my Scottish relatives. I hope to write about our experience…stay tuned!

My 1/2 Dozen Daily
Carla is a stay at home mom blogging about living with a family of 6 on a limited income. She shares her hobbies of scrapbooking, sewing and photography and occasionally blogs about her food allergies (OAS) and eczema.

The Grandparents Guide
The Grandparents Guide is designed to help grandparents connect and learn with and through their grandchildren. Their site also includes, ‘A Parent’s Guide to Families Dealing With Food Allergies, written by myself.’

Disclaimer

I am not a food allergy professional. Any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!